Lemon Bars

These are an absolutely amazing treat from my awesome friends Katie and Jackie at Primal Women in the Kitchen. These will be a true test to your self control because they possess the taste to make you eat yourself into a sickness, even though your full you will not stop, I guarantee it. I changed up there recipe slightly but this is all theirs and so glad I came across it. Thank you ladies :)

Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble

Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust

Preheat your oven to 400 Degrees fahrenheit

Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks

In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well

Grease an 8x12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan

Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test

Cool your crust completely before applying your topping

Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen

Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer

Enjoy

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I wanted to let you know that I made the lemon bars recipe. It was AWESOME! I found myself wanting a dessert after lunch and I kept falling off the wagon because I kept trying to talk myself out of a sweet treat only to find myself buying an unhealthy sweet treat. I went on the hunt for a paleo approved dessert recipe. That is how I found you. Thanks for the great recipe and the free Paleo Dessert cookbook. You are “THE CIVILIZED MAN

I was out of macadamia nuts, so I subbed walnuts. I about foundered on the finished product…seriously! OH – but these make me happy <3 I want to try it with a meringue topping. Definitely one of my favorites!

Hi! I am about to make these because I finally have all the ingredients, but was wondering if the 1 cup of each both of the nuts comes out to 1 cup of each when they are ground up? I have almond and cashew flour so I’d like to use those than the nuts.

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Soooo goood! Made them yesterday.. at first we tried it when not frozen (just couldn’t wait:D), but I froze the leftover and it was even better! I think I have about 4 servings left, my Significant Other loves those! Thank you for the recipe:)

Oh my gosh. Your intro is so right. As soon as I licked the spoon from stirring the topping I knew I was in trouble. These are exactly what I’ve been looking for. The perfect treat for us that like a bit of tart with our sweet. Not even fair.

Of course, my favorite part is the science! How cool is making this topping? You’re stirring and stirring and thinking, “I don’t know about this. Did I do something wrong? It isn’t getting thicker. It’s not getting thicker.” And then all of a sudden…BAM! It’s thick. Beautiful, smooth, delicious, and thick. That is so cool.

I made a pie out of it, and have officially now eaten half all by my lonesome. I did swap out the crust though (forgive me Caveman) as I can only do nuts in a real small amount. I made it using a coconut crust.

Not sure if anyone here has tried it, but Trader Joe’s now makes a coconut oil cooking spray that is perfect for baking. I always find myself with weird coverage if I try to spread things by hand, but I do love me a spray.

Hey! I made the lemon bars last night and they were delicious. However, when I scooped them out of the pan they kind of fell apart. Thoughts? And do you think I could use olive oil instead of coconut? My mom loves lemon bars, but she is allergic to coconut! Thanks for any advice!

Made these tonight, kids helped to whip them up (super easy by the way!) I halved the recipe since I am always wary of new recipes but I shouldn’t have been, they were excellent!. Even my 9 year old who doesn’t like anything with visible nuts like these :) My mom (diabetic, non paleo) ate 2 squares and her post dinner blood sugar was normal! I like the fact the retain the tartness of the lemons, which goes excellent with the crust, which is just sweet enough from the nuts to balance it out. Thank you so much for this recipe!

I made these lemon bars Saturday night and they are delicious! So easy to make and the whole family loved them. Whether you are paleo or not, this treat is satisfying! Thank you so much for yet another fantastic recipe! Up next is the chocolate banana bacon bites! :)

So I am in the same boat as the last comment. I can’t get it to gel for me. It stays runny.
Do you have any thoughts. I am in a tropical humid climate – would there be some adjustment for me that I haven’t thought of??

I’m just guessing, but maybe the eggs need longer on the heat to form more of a lemon ‘butter’? Not due to the tropical climate, I just mean in general. I made these 3 times, the second time I didn’t leave it to cook as long and the topping was a bit more ‘wet’.

I am waiting for the crust to cool! It came out a little cakey. Is it supposed to be like that? I am a little worried that the filling isn’t going to set. It has been in the fridge for several hours and is still pudding like. It tastes soooooo good though. These are supposed to be a teacher gift, but I am not sure they will make it to her ;) haha.

I’m a sucker for lemon bars so when I saw these I had to make them. And woah… did NOT disappoint! I might have gone a little crazy with the lemon… I honestly only saw the part that said 8 lemons but the ones I bought might have been mutantly large. Such a strong lemon flavor but I love them. Also, how thick are you supposed to get the filling before removing it from heat? Mine was like a thick slime (yes, appetizing description, I know) but I’m wondering if I should have left it longer to thicken more b/c even after being assembled and in the fridge, it’s still a pudding consistency. Regardless how they look though, I’d eat this with a spoon if I had to. Thank you! Easily 5 stars :)

I made these today for my husband for Father’s Day and we loved them!!! I took them over to my In-Law’s house for dinner tonight and they were a huge hit. I’m looking forward to trying some of your other recipes too. ;)

This recipe was a HUGE hit with my husband. He’s actually requested them a couple of times since I made the first batch which is a compliment as he considers himself to be a lemon bar snob. Thank you so much!

I made these yesterday, and loved them! I made one modification, by adding 1/4 cup of shredded coconut to the crust mixture. A couple of people felt they could use a bit more sweetener, but I loved the sour lemon with the soft nutty crust. Thank you so much for this recipe! I know I’ll be making it again and again. :)

I made these the other night and they were fabulous!! My hubby who loves lemon and coconut raved about them. Didn’t have any macadamia nuts though, so used almonds and pecans instead. Can’t wait to try them with the macadamia nuts. Thanks for the great recipe.

Alex if you use lemon juice out of a bottle it is more sweet since it has all the honey too, If you stick to straight lemon juice and then toss in some lemon zest I think you will get closer to that tart you are looking for, or just tone down the honey a bit

Would you say these are more tart or sweet? I prefer my lemon bars to be fairly tart. I haven't made my standard recipe since it now contains forbidden ingredients, and I'm looking for one to replace it. I miss the lemony goodness!

Haha maybe I do, I think this approach is better than a cheesy pickup line after wasting money of wheat ridden alcohol lol. Oh yes those fruit cake bars were great, I am so glad you loved them, These lemon bars are dangerously good